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Preparation

Preheat oven to 400°F.

Roll out puff pastry on a lightly floured surface into a 12 1/2-inch square, then trim edges to form a 12-inch square. Prick sheet all over with a fork. Cut into 36 (2-inch) squares and transfer to 2 buttered large baking sheets, arranging about 2 inches apart.

Bake in upper and lower thirds of oven, switching position of pans halfway through baking, until puffed and golden, 12 to 15 minutes total. Transfer squares to a rack and cool until just warm.

While pastry is baking, heat 2 tablespoons oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then cook onion with salt and pepper, stirring occasionally, until golden brown, 15 to 20 minutes. Stir in anchovies (to taste) and 1 teaspoon thyme and keep warm, covered.

Lightly brush tops of pastry squares with remaining tablespoon oil. Make a small indentation in center of each square with your finger, then top each with 1 teaspoon onion mixture and a few olive slivers. Sprinkle squares with remaining teaspoon thyme.

Cooks' notes:

·Pastry squares can be baked 1 day ahead, cooled completely, and kept in an airtight container at room temperature. Reheat in a 350°F oven 6 minutes before topping.
·Onion mixture can be made 1 day ahead and chilled, covered. Reheat over moderate heat, stirring, until heated through, about 10 minutes.

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Recent Reviews

Flavours were really good, but I found them to be too small to keep the topping on.

michellestelmach from manitoba canada /

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Delicious! I usually keep the anchovy
paste a secret from guests...and tell
them after they've raved about how good
they are. I've already made it for a
couple of parties and never have any left.

oconnorjene2005 /

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Very good, simple recipe which you can make ahead of time and then assemble at the last minute before guests arrive. I would recommend (as another cook suggested) doubling the onion--using perhaps 2 medium onions instead of one large one. Overall, very tasty and impressive. You can't go wrong with this one if you need to serve fancy appetizers or amuse bouches.

A Cook from Atlanta, Georgia /

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Just hopped on to double check a recipe I am using today..and figured I would rate these while I am here. They were wonderful! Served them at Christmas Eve and everyone, even the picky eaters, raved about them. Easy & impressive. Definately worth a try.

A Cook from Tuckahoe, NY /

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This takes a bit more time than the recipe indicates. I thought it could use much more onion than was called for. Very nice flavor but not quite as good as I expected (though I think mine may have been overshadowed by other appetizers at a tapas-style New Year's party). I'll make them again for a wine tasting party.